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Rustic Geometric Rhubarb Galette

Close-up of a slice of Rustic Geometric Rhubarb Galette showing flaky crust and bright pink rhubarb filling.
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Make this freeform pie featuring a flaky pie dough and a tart rhubarb filling, shaped into an artisan fruit tart with a geometric pastry design.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup ice water, plus more if needed
  • 3 cups fresh rhubarb, chopped into 1-inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic, and chill for at least 1 hour. This creates the best flaky pie dough techniques.
  3. Prepare the filling: In a separate bowl, gently toss the chopped rhubarb with the granulated sugar, cornstarch, and vanilla extract. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 14-inch circle. The rustic tart tutorial look means perfect circles are not required.
  5. Transfer the dough to a baking sheet lined with parchment paper.
  6. Assemble the galette: Mound the rhubarb filling in the center of the dough, leaving a 2-inch border all around.
  7. Create the geometric crust: Fold the dough border up and over the edge of the filling, pleating it as you go to form a freeform pie shape. You can create a simple overlapping fold or attempt a more complex geometric pastry design by overlapping the folds intentionally.
  8. Brush the exposed crust with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake: Preheat your oven to 400°F (200°C). Bake for 35 to 45 minutes, or until the crust is golden brown and the rhubarb filling is bubbly.
  10. Cool: Let the galette cool on the baking sheet for at least 20 minutes before slicing and serving this easy rustic dessert.

Notes

  • For a sturdier crust, use half all-purpose flour and half pastry flour.
  • If your rhubarb is very tart, increase the sugar in the filling by 1 tablespoon.
  • To achieve a distinct geometric pattern, you can cut thin strips of leftover dough and lay them across the top of the filling in a crisscross or diamond pattern before folding the edges.

Nutrition

Find it online: https://cravybite.link/rustic-geometric-rhubarb-galette-recipe/